Recipe: Italian Chicken Pasta Surprise

I have developed quite a knack for what I call ‘surprise dishes’ … They are simple really and perhaps not all that unique, but nonetheless this is my dinner strategy some nights. I take stock of what I have on hand, based upon that list — pick a theme (Italian, Asian or Mexican), throw the ingredients together in some creative fashion … and then comes the taste test. One of three outcomes are possible 1) it is going to be bad because  I added something that did not quite work out right flavor or technique wise 2) it is going to be ok, but not great because I was missing that one ingredient (ok, maybe two) that would have ‘made’ the dish or 3) SURPRISE, it is delish–thankfully, this has been my outcome more often than not.

Anyhow, I have recently fallen in love with DeBoles gluten free angel hair pasta, so I decided to try an Italian style  surprise last night. It came out particularly tasty, so I thought I would share! Follows is how I made it with what I had on hand, but use the ingredients you have and be creative — use my recipe as a way to inspire your own!

The directions are for one serving simply because the fiancé does not eat my ‘special’ gluten free foods, so I make ours separate.

  • 1 serving DeBoles angel hair pasta
  • 1 chicken breast, baked
  • ~2 1/2 cups chicken stock
  • 1/2 tablespoons EVOO
  • 1/2 tablespoon balsamic vinegar
  • 1 clove garlic
  • 1/4 purple onion, small dice
  • 1 cup fresh green beans (frozen will substitute fine)
  • 1/8 red bell pepper, diced
  • 1/2 large red tomato, medium slices
  • Fresh or dried Italian seasonings of your choice
  • Salt & Pepper

Preheat oven to 400 degrees.

Roasted your tomato: place tomato slices on baking sheet lined with tin foil; drizzle with 1/2 tablespoon EVOO and balsamic vinegar; top with salt, pepper and garlic (fresh minced or powder), place in oven for approximately 20 minutes — until tomatoes begin to caramelize.

Cook pasta according to package directions, substituting chicken stock for water. Drain & set aside.

Over medium heat, sauté onion and garlic in 1/2 tablespoon EVOO, until onion is opaque. Add red bell pepper, green beans and a splash of chicken stock to pan. Cover and cook for approximately 5-7 minutes, until veggies are cooked to desired crispness. Remove lid, reduce heat to medium-low.

Add pasta, chicken (shredded or sliced into strips), remaining EVOO, parmesan cheese, seasonings, salt & pepper to pan — mix and heat through. Serve, topped with roasted tomatoes. Enjoy!

More suggestions for creating a tasty pasta dish after the jump …

You can also sauté the chicken (or which ever meat you go with) in the skillet first (you will need additional EVOO), remove chicken from pan and begin to cook onions & garlic as directed above. The remnants of meat in the skillet will add additional flavor to the dish.

I think this would also be really good with chickpeas, shrimp, meatballs or sausage; broccoli, mushrooms, peas or spinach. My turkey burger recipe could easily be made into tasty meatballs — just add parmesan cheese to the mix & form into small to medium sized meatballs.

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